Swiss Cheesecake
Submitted by So-Simple
A light, soufflé-style cheesecake made with sieved cottage cheese, grated Swiss cheese, and whipped egg whites on a shortbread crust. Not your typical cheesecake, and that’s the point.
YIELD
10 servingsPREP
20 minCOOK
45 minREADY
80 minThis is what cheesecake looks like when you throw out the cream cheese and start from scratch.
Cottage cheese gets pressed through a sieve until silky smooth, then blended with grated Swiss cheese, butter, sugar, and egg yolks.
Nine whipped egg whites get folded in, giving the batter an airy lift that puffs dramatically in the oven before settling back down into a tender, cloud-like cake.
The shortbread crust adds buttery crunch underneath, and the Swiss cheese brings a subtle savory note you won’t find in any New York-style slice.
Chef Tips
- Press the cottage cheese thoroughly through a fine sieve. Any lumps left behind will show up in the finished cake. This step is non-negotiable.
- Fold the egg whites gently in stages. Stir one quarter in first to lighten the batter, then fold the rest with a slow, sweeping motion to keep all that air intact.
- Cool the cake in the oven with the door cracked open. Pulling it straight into cool air causes the center to collapse too quickly and can crack the surface.
Ingredients
Directions
Preheat the oven to 350℉ (180℃).
Press the cottage cheese through a sieve.
In a large mixing bowl, beat together the cottage cheese, swiss cheese, butter, flour, cornstarch and sugar blending well.
Add the egg yolks, one at a time, at low speed mixing well after each addition.
In another large mixing bowl, beat the egg whites until they form stiff peaks and fold them gently into the cheese mixture.
Pour the mixture into the prepared crust and bake for 45 minutes.
The cake will rise above the top of the pan, then settle down again.
Cool in the oven with the door propped open, then chill.
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